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  • The FDA's Food Safety Outlook for 2012

    The FDA will be consumed with implementing the Food Safety Modernization Act, with July as a particularly important month.

    Eric Lindstrom, Keller and Heckman LLP
  • The First Food Pyramid Never Worked

    Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same.

    John L. Stanton, Contributing Editor
  • The Flavor Pairings Of 2008

    McCormick’s annual Flavor Forecast this year looks at the flavor pairings that will influence what we eat.

  • The Food Industry Fights Back

    On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.

    Dave Fusaro, Editor in Chief
  • The Four Bs of Nutraceuticals

    Those of us seeking to add wellness ingredients to our diets have a wealth of choices. Until we get to the actual products, where it seems, with few exceptions, we're restricted to beverages, bars, baked goods and breakfast foods. We need to look at other opportunities processors have to incorporate functional ingredients into the food chain.

    David Feder, R.D., Editor
  • The Future Impact of Nanoingredients

    Nanoingredients will have a profound impact on raw material sourcing for food processing and will radically change how foods affect our physiology.

    Kantha Shelke, Ingredients Editor
  • The Healthiest Ingredient Suppliers

    Wellness Foods announces the winners of its fifth annual Readers’ Choice Awards for the best suppliers of nutritional ingredients.

  • The Importance of Aroma

    Aroma is the first cousin of taste. In fact, much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.

    Mark Anthony, Ph.D., Technical Editor
  • The Importance of Networking Digital Editor Erin Erickson tackles the importance of growing and maintaining a healthy professional network.

    Erin Erickson, Senior Digital Editor
  • The invisible advantage

    They don't often appear on labels, but enzymes can produce highly visible results as substitutes for process chemicals, chemical ingredients and more

  • The Many Flavors of Barbecue

    Barbecue transcends the grilling season, tantalizing consumers' taste buds throughout the year through restaurants and at retail.

    Deborah Cassell, Contributing Editor
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